Tea Service. Lemon Polenta Mini Loaves With Yoghurt Frosting and Lemon Curd in partywinners at Lakeland. First make the lemon curd: Place the lemon zest, juice sugar and butter in a bowl over a pan of simmering water and stir occasionally till the butter has melted.

Add the eggs, stirring vigorously until well mixed and then stir occasionally for 12-15 minutes, until the mixture is thick enough to coat the back of the spoon. Remove from the heat, strain through a sieve, pour into clean, sterilised jars with lids. This will keep for up to 14 days in the fridge.Make the mini loaves: Preheat the oven to 180°C/355°F and lightly grease the tin.Cream the butter and sugar together, add the remaining mini loaf ingredients and mix thoroughly to make a smooth batter.

Spoon into the moulds and smooth the tops. Bake for approx. 30 minutes until golden on top and a skewer inserted into centre of the cakes comes out clean. These cakes will freeze well without frosting, with the frosting they will keep for up to a week in an airtight container in the fridge.
BBC Food - Recipes - Rainbow cupcakes. French Hot Chocolate. Do you carry dark chocolate in your purse in case of emergencies?

Is your hand rooting through your stash of holiday truffles as you read this? If yes, I made this French Hot Chocolate just for you. Also, we are kindred spirits. Instant packets of Swiss Miss hot chocolate were a fixture in our home growing up and eventually followed me to college, where I “cooked” steaming mugs for friends by boiling the water in my fire hazard of a hotpot. While those instant packets still hold a nostalgic place in my heart, it wasn’t until I visited Paris that I understood the true meaning of the words hot chocolate—emphasis on the chocolate, please. French hot chocolate is not for the casual chocolate-dabbler, the chocolate shy, or anyone with an aversion to heavy cream.

I ordered Cafe Angelina’s le chocolat chaud, expecting something similar to the Swiss Miss packets of my youth.
Baileys Chocolate Cupcakes - Liv for Cake. I never really need an excuse to bake something, but it’s always nice to have a reason.

A recent dinner invite to my good friend Dave’s was the perfect opportunity for me to try out something new. I stuck with cupcakes because they are fairly easy, and since I had my first cake order due the same day, I didn’t want to take on too big a project. Plus, let’s face it, who doesn’t like a good cupcake?? The cupcake recipe is straight up from my Martha Stewart’s Cupcakes book, but the frosting is my own creation.
ChelseaWinter.co.nz Vanilla cupcakes with white chocolate icing - ChelseaWinter.co.nz. Click here to print Vanilla cupcakes with white chocolate icing They may look pretty and delicate – but I can tell you, grown men have been known to moan with delight tasting these cupcakes.

Sift icing sugar and ground almonds together three times, pushing the larger bits of almond meal through the sieve with the back of a spoon. If they are particularly large process the whole mixture in a food processor until fine, before sifting.In a large bowl using electric beaters, beat egg whites with salt to soft peak stage. With the beaters running, add the caster sugar one teaspoon at a time until the mixture is stiff and glossy. Beat in coffee essence.
Lemon Friands. Anyone who knows me, knows that I am a nut for anything lemon flavoured.

It's always been one of my absolute favourite taste thrills. You could have a table lined with every type of pie imaginable under the sun, and I will choose the Lemon Meringue . . . every time.
Coconut And Lemon Curd Cheesecakes Recipe. Step 1 Grease a 6-hole (3/4-cup) Texas muffin pan, then line the bases with rounds of baking paper.

My business travels wreak havoc on my blogging activities but they also give me interesting new exposure to elements that very often turn into inspirational fodder for my blog…. provided if I find time to tap into those inspirations before they fade away in my memory….

I was back in the Big Apple region for almost 3 weeks, working on business plans. Between the cold rainy weathter, the floods in New Jersey and the first transfixing images of the engulfing tsunami in Japan, I was still fortunate enough to be blessed with 2 sunny, fair weathered weekends to roam the streets of New York.
Vanilla Cupcakes Recipe. Step 1 Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases. Step 2 Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined.

Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Step 3 Spoon mixture evenly among the patty cases. Source Notebook: - April 2008 , Page 19 Recipe by Sarah Hobbs. Perfect Triple Lemon Cupcakes. Mar 27 Perfect Triple Lemon Cupcakes These lemon cupcakes are not for the lemon faint of heart. They’re the perfect lemon cupcake with triple the lemon flavor.

It’s like lemon smacks you in the face in every single bite!
Ultimate Vanilla Cupcake Recipe {Test Baked By 50 Bakers And Counting}
Vanilla Cupcakes Recipe. Chocolate whiskey and beer cupcakes. Folklore says that if you order an Irish Car Bomb in an Irish bar, you’ll either be greeted with a smile and a drink or a black eye, so proceed at your own risk. The way the drink is made (I figure the black eye is self-explanatory) is that a shot glass with a mix of Baileys Irish Cream and Jameson’s Irish whiskey is dropped into a three-quarters full pint of Guinness and the insane person who brought this upon themselves it must chug this whole foaming mess down quickly.

Before it curdles.
Orange & almond cupcakes. Orange Vanilla Bean Cupcakes. Orange Vanilla Bean Cupcakes Cooking View You’re probably wondering what has happened to the girl who used to have lukewarm feelings at best towards citrus, what with all the citrus-baseddesserts I’ve been sharing lately. No worries, my heart will always belong to chocolate, but I’m glad that I’ve seen the error of my ways and have come to appreciate citrus in all its sweet-tartness.

These orange vanilla bean cupcakes were a recent coworker birthday selection. Given my own hesitations about citrus desserts, I wasn’t sure how well they would go over. But, by the end of the day I had received several emails from people raving about them, and was stopped by multiple people in the halls asking when I would be posting the recipe.
Orange Creamsicle Cupcakes. Share on Pinterest Oranges and cream is such a blissfully fresh and excitingly delicious flavor combination. It’s one of my favorite combinations. Let me rephrase that, basically any fresh fruit with cream is my favorite combination. Which may explain my weakness for orange creamsicle flavored anything. I saw the orange cupcakes at Martha Stewart and decided it would be perfect for these. I made a few small changes such as removing the vanilla beans (simply because I wanted the orange flavor to shine through), then I increased the orange flavor by adding orange extract and increasing the orange zest.